Best Halloween Layer Cake Recipes

HAUNTED BLACK FOREST LAYER CAKE - MARTHA STEWART HALLOWEEN 2007

Steps:

• Make the genoise: Preheat oven to 400 degrees, with rack in lower third. Butter two 9-inch round cake pans. Line with parchment; butter the parchment. Dust with cocoa powder, tapping out excess.
• Whisk together flower, salt, and cocoa powder in a bowl.
• Put eggs, egg yolks, and granulated sugar in the heatproof bowl of an electric mixer. Set over (not touching) a pan of simmering water, and whisk until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed for 2 minutes. Raise speed to high. Beat until mixture is pale and thick, about 4 minutes more.
• Remove bowl from mixer. Sift flour mixture over the top; using large rubber spatula, carefully fold into egg mixture, cutting through middle and lifting gently over sides. When almost incorporated, pour melted butter down side of bowl; gently fold in to incorporate.
• Divide batter evenly between prepared pans. Bake until centers spring back when lightly touched, about 15 minutes.
• Let cool in pans on a wire rack for 15 minutes. Run a knife around sides of pan. Invert onto rack; remove parchment, and turn right side up on rack.
• Make the Kirsch simple syrup: Heat sugar and water in a small saucepan over medium-high heat, stirring frequently, until sugar has dissolved. Bring to a boil. Remove from heat and stir in kirsch. (The syrup can be refrigerated in an airtight container for up to 1 month).
• Make the cherry filling: Whisk reserved cherry juice, sugar, kirsch, and cornstarch in a small saucepan until smooth. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 8 minutes. Let cool slightly. Combine syrup and cherries in a medium bowl. Cover and refrigerate until ready to use, up to 2 days.
• Make the ganache: Bring cream to a boil in a small saucepan over medium heat. Pour over chocolate in a bowl. Let stand 5 minutes. Slowly whisk until smooth. Let cool completely, stirring often with a rubber spatula.
• Make the espresso whipped cream: Beat cream until soft peaks form. Add sugar and espresso powder, and beat until soft peaks return.
• Assemble the cake: Slice each cake in half horizontally. Place once cake layer, cut side up, on a cake stand. Brush top with 1/4 cup kirsch syrup. Spread with 2 cups whipped cream, leaving a 1/2 inch border. Remove cherries from filling syrup with slotted spoon, and transfer to medium bowl. Scatter 1 1/4 cup cherries evenly over whipped cream. Drizzle with 2 tablespoons filling syrup. Repeat 2 times . Place final cake layer, cut side down, on top, and spread with ganache. Serve immediately.

HALLOWEEN LAYER CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Combine cocoa, water and vanilla; stir in 2 cups cake batter., Pour into a greased and floured 9-in. round baking pan. Add orange extract, zest and food coloring to remaining batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks. , In a bowl, beat all frosting ingredients until smooth. Place 1 orange cake layer on a cake plate; spread with 1/2 cup frosting. Top with chocolate layer; spread with 1/2 cup frosting. Top with second orange layer. Frost the sides and top of each., Microwave chocolate and cream on high 1-1/2 minutes or until blended, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn.

HALLOWEEN LAYER CAKE RECIPE - (4.4/5)

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Combine cocoa, water and vanilla; stir in 2 cups cake batter. Pour into a greased and floured 9-in. round baking pan. To the remaining batter, add orange extract, peel and food coloring . Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30 minutes or until cake tests done. Cool for 10 minutes before removing from pans to wire racks. In a bowl, beat all frosting ingredients until smooth. Place one orange cake layer on a cake plate; spread with 1/2 cup frosting. Top with chocolate layer; spread with 1/2 cup frosting. Top with second orange layer. Frost the sides and top of each. Microwave chocolate and cream on high 1-1/2 minutes or, stirring once. Stir until smooth; let cool 2 minutes. Slowly pour over cake, letting glaze drizzle down sides. Garnish with candy corn.

HALLOWEEN LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 or 9 inch round cake pans with parchment paper.
• Sift together the flour, baking soda, salt, and white sugar.
• Beat shortening until light and fluffy. Mix in dry ingredients. Add 3/4 cup of buttermilk and mix until all flour is dampened. Then beat with electric mixer. Add egg whites, melted chocolate, and remaining buttermilk, beat well and pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. When cake is cool frost between layer and over top and sides with Golden Orange Frosting. Mark outlines of Halloween cats and bats by lightly pressing paper cut-outs into frosting, then removing paper. Melt 1 square unsweetened chocolate with 1 tsp. butter. Using a brush, fill in the outlines with the chocolate mixture.
• To Make Golden Orange Frosting: Cream together butter, orange rind, lemon rind, and salt. Add egg yolk and mix well. Add confectioners sugar, alternately with orange juice and lemon juice, beating well after each addition. Makes 2 cups frosting, or enough to cover tops and sides of two 9 inch layers.